Chana Ringan nu shaak

Ingredients:
1) 1/4 kg big bharta baingan
2)100 gms black channa washed and soaked overnight
3)2 tsp minced garlic
4)1 tsp green chilly paste
5)1/4 tsp turmeric and red chilly powder
6)4 tbsp oil
7)Salt to taste
8)1/2 tsp coriander powder
9)2 tsp chopped coriander for garnish
10)a pinch of asoefatida

Method:
Pressure cook channa with little water and salt for 4 whistles or untill it is soft.
Once done let the pressure settle and then only open the cooker.
In the meantime wash and cut into small pieces brinjal and keep it aside for 5 minutes.
Take a heavy bottom pan or kadai and put oil in it on high flame.
Once the oil is ready put the minced garlic chilly paste and saute for a minute.
Then reduce the flame and put asoefatida in it.
Once done put the chopped brinjal in it and then turmeric red chilly powder salt and mix it.
Let it cool for 10 minutes till brinjal becomes soft.
Open the cooker and take out the channa and check whether it is properly cooked or not.
Mix channa with the baingan and cover with lid so that it mixes well with the brinjal.
Let the vegetable cook on medium.flame for 7-8 minutes and then check it must have mixed well with the brinjal.
Put coriander. Powder in it and mix well and then last step garnish with coriander.
Serve hot with Kali urad Dal bajra rotla lasun chutney and gol with dahi.
This is how this vegetable is enjoyed by Gujaratis in winter more popularly a part of kathiyawadi cuisine.

Khattu meethu suran nu rasawalu shaak

This is one of the favourite veggies amongst traditional gujaratis.
A one pot meal which can be enjoyed on it's own or also with steam rice or phulka rotis .
Ingredients:
1) 250 grams suran also popularly known as elephant foot yam
2) sour curd approx 1 cup
3) Green chilly ginger paste 2 tsp
4) pinch of turmeric powder
5) 1/4 tsp Dhania coriander powder
6)1/2 tsp jeera or cumin seeds
7) pinch of Hing or asoefatida
8)red chilli powder 1 tsp
9) jaggery approx 2 tsp
10) salt to taste
11)oil 2 tsp
12)coriander for garnish

Method
Clean the suran peel the skin and steam it in cooker for 2 whistles.It should become little tender but not mushy
Take a kadhai and put oil in it on medium flame
Once oil is done do tempering with jeera and hing
After that add the chilly ginger paste and saute the same till oil starts separating.
At this point lower the flame and add turmeric powder and chilly powder and pour 2 cups of water in kadhai and let it boil on high flame for 3-4 minutes
Now add jaggery to it and let it simmer.
By the time this is done open the cooker and cut the suran into small square pieces
Sour curd needs to be beaten properly so that we can pour the same into our kadhai.
Let it boil fro 2-3 minutes on slow flame else curd will curdle on high heat.
Now put the suran in it and mix it.
Add coriander powder  and let the veggie cook fro approx 5-7 minutes on slow flame.
With a lid on top.
After 5-7 minutes switch off the gas and add coriander to it for garnish.
You can serve this steaming hot or also at room temperature both taste good.

Methi soya mutter sabji

ingredients
Methi 2 bunch
Soya Nuggets 1 small bowl
Green peas 1 small bowl
Onion 2 medium size
Turmeric powder
Garlic flakes 7-8
Green chilly ginger paste 2 tap
Salt to taste
Oil

Method
Cut and chop methi leaves fine and keep them aside after washing.
Soya nuggets keep in warm water for 10-15 minutes and then squeeze it to remove excess water
Chop onion and garlic into thin slices and saute the same
Once onion garlic is sauted put green chilly ginger paste in it and mix till it leaves oil from.sides
Then put the soya nuggets in the pan cook for 2 minutes once done put green peas and let it again cook for another 5 minutes on slow flame.
Once this is done put salt and tumeric powder as per taste and mix chopped methi leaves in it.
Close it with lid and let it cool fro some time.
Once done open the lid and fragrance of methi with soya mutter will start which u cannot resist.
So enjoy your dinner and if u like my post do share with me and all.
Critcs and suggestions always welcome